5.0 from 15 votes
Turkish Beetroot & Yoghurt Dip
This vibrant and beautiful bright pink dip is an essential at any Turkish inpired meze table. A light, sweet, earthy and incredibly addictive dip. I love to smear it over flatbreads and top with a little char grilled chicken or lamb. It's perfection.
Prep Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 105 kcal
Course:
Appetizer , Condiments , Snacks
Cuisine:
Turkish
Ingredients
- 8 oz beetroot (225g) pre cooked or raw
- 2 tbsp Greek style yoghurt (plain)
- salt & pepper
- 1/2 lemon (juice of)
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 2 tbsp fresh dill (chopped)
- 2 tbsp fresh parsley (chopped)
Instructions
- Place cooked beetroot in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.
- Spread over a platter or shallow bowl
- Mix a little extra yoghurt with a little milk to make it more runny then drizzle over the surface of the dip.Sprinkle liberally with the herbs then drizzle over a little extra virgin olive oil and some black pepper. That's it, you're done.
Cup of Yum
If cooking beetroot from raw
- Preheat oven to 200ºC. Trim the stalks and wrap each beetroot in foil separately - skin on and place on a baking tray. Bake in the oven for 45-60 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes. Cover your hands in a plastic bag, or wear rubber gloves and peel the beetroot. The skin should come away very easily. Leave to cool completely before using.
Notes
- Storage
- Storage
- Extra flavour - Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beetroot.
- A tasty salad dressing - Dollop a little of this dip over a platter of peppery rocket leaves or watercress and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.
- Make a yellow dip - yellow beets will make a delicious alternative to red.
- Fridge - You can keep this dip fresh in the fridge for up to 4 days. Be sure to store it in an airtight container.
- Freezer - This salad is best eaten fresh, but will freeze for up to 2 months. Be sure to completely defrost before using. For better flavour, bring up to room temperature.
Nutrition Information
Calories
105kcal
(5%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
1mg
(0%)
Sodium
35mg
(1%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
27IU
(1%)
Vitamin C
7mg
(8%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 105
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 35mg | 1% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.